FRENCH-QUARTER CATFISH WITH BEARNAISE SAUCE

FRENCH-QUARTER CATFISH WITH BEARNAISE SAUCE image

Categories Fish

Yield 6 servings

Number Of Ingredients 17

6 3/4 pound pan-dressed catfish, skinned (fresh or frozen)
3/4 cup French dressing
2 cups fine dry bread crumbs or Panko
1 tablespoon butter or margarine, melted
1/12 teaspoons fines herbes
1 1/2 teaspoons paprika
1 teaspoon instant minced onion
3/4 teaspoon salt
1/2 teaspoon celery salt
Bernaise Sauce
4 egg yolks
Juice of 1 lemon
2 cups (4 sticks) butter, melted
Salt and freshly ground peper to taste
2 tablespoons capers, drained
14 cup chopped fresh parsley
1 tablespoon tarragon vinegar

Steps:

Thaw fish if frozen. Wash and dry fish. Brush fish inside and outside with the French dressing; arrange in a shallow dish. Refrigerate, covered , for 1 to 2 hours, brushing French dressing over fish several times. In a large bowl, combine breadcrumbs, butter or margarine, fines herbes, paprika, onion, salt and celery salt; mix. Roll fish in crumb mixture, then arrange on a well-oiled shallow baking pan. Bake in a preheated 350 degree oven for 30 to 35 minutes, or until fish flakes easily when tested with a fork. While fish is baking, make Bernaise Sauce and keep warm. Bernaise Sauce: In the top part of a double boiler, beat egg yolks and lemon juice. Set top pan over bottom pan filled with hot water, and cook slowly, never allowing water in the bottom pan to come to a boil. Slowly add melted butter to egg yolks, stirring constantly with a wooden sppon. Add salt and pepper, capers, parsley and vinegar. Makes about 3 cups.